Bulgogi Chicken Tacos

🥘 Ingredients

• Persian cucumber
  2 unit
• bulgogi sauce
  8 oz
• chicken breast strips
  20 oz
• flour tortillas
  12 unit
• paper towels
• pepper
• salt
• shredded red cabbage
  8 oz
• sour cream
  4 tbsp
• sriracha
  2 tsp
• sugar (use only ½ tsp)
  1 tsp
• vegetable oil
  1 tbsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Trim and halve Persian cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl , toss cucumber with half the white wine vinegar (you’ll use the rest in the next step) and sugar . Season with salt and pepper ; set aside.

   Persian cucumber: 2 unit, white wine vinegar: 3.333 tbsp, sugar: 1 tsp (use only ½ tsp), salt, pepper
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add shredded red cabbage and season with salt and pepper. Cook, stirring occasionally, until softened, ⏱️ 4 minutes . Turn off heat; stir in remaining vinegar. Transfer to a medium bowl .

   vegetable oil: 1 tbsp, shredded red cabbage: 8 oz
3. 

   3

   Pat chicken breast strips dry with paper towels ; season with salt and pepper. Heat a large drizzle of oil in pan used for cabbage over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . TIP: If there’s excess grease in your pan, carefully pour it out.

   chicken breast strips: 20 oz, paper towels
4. 

   4

   Reduce heat under pan with chicken to medium, then stir in bulgogi sauce . Bring to a simmer and let bubble, stirring chicken to coat, until sauce has reduced slightly, ⏱️ 2 minutes . Stir in cooked cabbage, then turn off heat.

   bulgogi sauce: 8 oz
5. 

   5

   In a second small bowl, combine sour cream with as much sriracha as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   sour cream: 4 tbsp, sriracha: 2 tsp, flour tortillas: 12 unit
6. 

   6

   Divide tortillas between plates and fill with chicken mixture, pickled cucumber (draining first), and crema. Serve.